Description

OTTOGI Beef Bone Extract 335g

Still to this day, people around the world benefit from the use of beef bone extract. Manufactured at our Takanini Plant using high quality New Zealand Beef Bone, Ottogi strives to deliver nutrition and health benefits for the well-being of its customers. rich, nutritious and simmered to perfection using New Zealand beef, the OTTOGI Beef Bone Extract is perfect for stock & soups.

Made fresh in our Takanini plant, our New Zealand made OTTOGI Beef Bone Extract couples authentic, traditional Korean flavours with a versatile taste & texture that is ideal for broth. Highly nutritious and rich in minerals that help build and strengthen bones, beef bone extract also contains many other health nutrients such as vitamins, amino acids, and essential fatty acids.

Add your own favourite flavours for an instant cup of OTTOGI Beef Bone Extract. Our most versatile product to cook with, boosting but not changing existing flavours! If you’re keen to take your cooking to a whole new nutrient-packed level, OTTOGI Beef Bone Extract today and cook your way to optimal health with a broth that turns an everyday dish into a culinary masterpiece!

Seolleongtang (Korean Milky Beef Bone Soup)

Main

• 1 – 2 pounds beef brisket
• OTTOGI Beef Bone Extract to taste

For serving:

• OTTOGI Tasted Cooked Rice
• cooked OTTOGI Korean Vermicelli 
• thinly sliced meat, cooked with the bones
• lots of chopped scallions
• salt and OTTOGI Black Pepper Powder

1. Soak the meat in a bowl to draw out as much blood as possible & drain. Keep it in the fridge until ready to use.

2. Add the beef and OTTOGI Beef Bone Extract to a large stockpot and bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.

3. Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.

6. Cover, and boil until the broth becomes rich and milky, 10 minutes or longer if you have time.

7. Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-½ to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool & serve.